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Aloo Gobhi


"This is a very classic Punjabi sabji. I have eaten aloo gobhi in many homes and restaurants, and like most homey dishes, I have never eaten two versions that taste the same. This is my recipe for making aloo gobhi."
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45 m servings 244 cals
Original recipe yields 4 servings


  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat the oil in a large skillet over medium heat. Cook and stir the onion, garlic, and ginger in the hot oil until golden brown, about 5 minutes. Stir the cilantro stems, green chiles, and turmeric into the mixture. Mix the tomato into the mixture and continue cooking until the tomatoes are softened. Add the potatoes; cook and stir until the potatoes are completely coated in the mixture. Fold the cauliflower florets into the mixture; season with the cumin, coriander, garam masala, ground red pepper, sugar, and salt. Pour the water over the mixture and stir until evenly mixed.
  2. Bring the mixture to a boil; cover, reduce heat to medium-low, and cook until the potatoes and cauliflower are tender but not mushy, about 20 minutes. Taste for desired seasoning. If you feel the sabji is not tart enough, add the tomato puree. Garnish with the cilantro leaves to serve.

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Read all reviews 17
  1. 19 Ratings

Most helpful positive review

This was perfectly seasoned and easy to make. I subbed coconut oil for veg, and agave for sugar, and next time I'll use cumin seed instead of ground; I prefer the texture and concentrated flavor...

Most helpful critical review

My taste buds did not like this recipe. This is the first time I've made a recipe using fresh cilantro. Did not like the taste or the smell of it. Recipe was also time consuming to make.

Most helpful
Most positive
Least positive

This was perfectly seasoned and easy to make. I subbed coconut oil for veg, and agave for sugar, and next time I'll use cumin seed instead of ground; I prefer the texture and concentrated flavor...

Instead of using the vegetable oil, I just sprayed the pan, and I omitted the sugar. This is a great hot, spicy meal! I'll be making this again!

This was very good and very easy. I didn't have any cilantro on hand, so I omitted it. I am sure it would be very good. My husband liked it, and my picky children were split, one wouldn't eat th...

We made this tonight, and it came out really well with some minor caveats: there was too much onion (next time we will use a small to medium one), even using only 1 chile pepper it had quite a k...

Tastes great except it was not spicy enough, so I added 1 teaspoon of cayenne pepper.

a good side dish, but I was looking for a main meal

Have been trying different recipes for Aloo Gobhi and have finally found THE ONE! Added more of the spices to get a little more kick but the flavor was super yummy. Great recipe!

Took a lot longer than the recipe suggested.

This dish is good, tasty and nutricious. Very easy to make too. This is a great way to prepare cauliflower.